This is a recipe, from last year, one which everyone enjoyed. The recipe comes from Passover by Design by Susie Fishbein. She uses matzah meal in the recipes. The celiac in the family caused me to use potato starch. I love potato starch in coatings. I use either ground/chopped nuts or potato starch and this year, I was thinking of using potato flakes. A mixture is usually the best.
Honey and Pecan-crusted Chicken:
6 boneless, skinless chicken breasts, pounded flat to an even thickness
non stick cooking spray
½ cup honey
¼ teaspoon ground black pepper
1teaspoon garlic powder
3/4 cup potato starch
¾ cup fine chopped nuts (I think I used walnuts but pecans would be better, in my opinion.)
Preheat oven to 400 degrees. Lightly spray a shallow baking pan with nonstick cooking spray.
In a medium bowl, combine the honey, salt and pepper. Whisk to combine.
In a shallow dish, combine the potato starch and ground pecans.
Brush the chicken cutlets with the honey mixture and then dredge in the pecan mixture.
Place in a single layer in the prepared pan; spray the tops with cooking spray.
Bake for 20 – 30 minutes.
Gallery of Favorites A Little Birdie Told Me
This family loves salmon and I make it, quite often. We are not eating too many other kinds of fish because compared to the rich flavor of salmon, they seem bland, even with spices and breading. We don’t really have a favorite recipe and like them all. I don’t think, I have made one that we have not liked.
You can spice up salmon. You can bread it with nuts or Panko or coconut. You can add vegetables and/or fruit to it. You can make it simply by cooking it in a salad dressing or baking it plain or with a little olive oil. You can make it fancy with some nut nuts and fruit and a nice dressing. Regardless, in my opinion, the salmon shines through.
Now, to the salmon, I made today. I woke up thinking sweet so sweet it is. When, I took my first bite, I loved it but did not really taste sweetness. It just tasted very good. The crunch of the nut, the blend of honey and salmon make for a yummy meal.
Salmon with Pecan Honey Glaze
- 1 cup pecan halves or pieces
- 1 cup honey
- 1/4 cup vegetable oil
- 4 (4 ounce) fillets salmon
- salt and pepper to taste
- Preheat oven to 350 degrees F (175 degrees C). Spread pecans in a single layer on a baking sheet. Bake 8 to 10 minutes, or until slightly browned. Stir 2 or 3 times to toast uniformly.
- In a small saucepan over medium-high heat, combine honey with olive oil. Stir in the toasted pecans, and cook for 8 to 10 minutes to infuse the flavors. Remove from heat, and keep warm.
- Arrange fillets in in baking pan, and bake for 20 minutes on 350 degrees. Salmon is done when it flakes easily with a fork. Transfer to serving plate, and spoon glaze over top.